Some desserts impress because of the technique behind them.
Others impress because nobody expects something so simple to taste quite this good.
This tart firmly belongs in the second category.
The richness of a dark chocolate cookie base.
The bright acidity of blueberries and lime.
The creaminess of coconut.
And that almost foolproof combination of fruit and chocolate that has been making people happy for generations.
It’s also vegan, gluten-free and surprisingly easy to make.
We like to think that some recipes begin long before you turn on the oven.
They begin with an ingredient that’s already good enough to stand on its own.
In this case, everything starts with our Double Chocolate and Banana cookies.
Rich.
Chocolatey.
Slightly fudgy.
The sort of biscuit that’s perfectly happy being eaten straight from the packet.
But generous enough to become the base of something entirely different too.
Ingredients:
For the base:
For the filling:
To decorate:
Method:
1. Prepare the base:
Preheat the oven to 180°C (350°F).
Lightly grease your tart tin with coconut oil and place it in the fridge.
Crush the cookies into fine crumbs and mix them with the melted coconut oil.
Press the mixture firmly into the base and sides of the tin.
Bake for approximately 12 minutes.
Leave to cool while you prepare the filling.
2. Prepare the filling:
Blend the blueberries and coconut milk until smooth.
For an especially silky texture, pass the mixture through a sieve.
Transfer to a saucepan and add the agar agar.
Bring gently to the boil and cook for two to three minutes, stirring continuously.
Reduce the heat and stir in the maple syrup, coconut yogurt, lime zest and salt.
Cook for one more minute over a low heat.
Remove from the heat and allow to cool slightly.
3. Assemble the tart:
Pour the filling over the biscuit base.
Refrigerate for at least four hours to allow the tart to set properly.
Good things tend to reward patience.
4. Decorate:
Just before serving, decorate with fresh fruit, mint leaves and lime wedges.
It doesn’t need much more than that.
How we like to serve it:
Cold.
Very cold.
With coffee.
With tea.
With a very cold glass of cava.
Or simply on a table full of people you’d quite like to impress.
It works remarkably well in all four situations.
If you want to see a video of the recipe step by step, you can do so here.
Some ingredients demand attention.
Y otros que saben hacer que todo lo que tienen alrededor sea mejor.
Chocolate somehow manages to do both.
Perhaps that’s why it has remained irresistible for centuries.
And perhaps that’s why this tart never lasts very long once it reaches the table.
If you make it, we’d love to hear how long yours survives.
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Hola, soy Manuela Saavedra, fundadora de Milola Gluten Free. Estoy encantada de darte la bienvenida a este espacio dedicado a todos los apasionados de la cocina que, como yo, buscan una alimentación más saludable y natural.
